Alternative Milk Beverages

Tarantola, Jennifer; Wujastyk, Lesley

doi:10.1053/j.jrn.2008.12.002

Cited by 4 publications

(4 citation statements)

References 8 publications

(8 reference statements)

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“…The carbohydrate contents were between 16 and 19%, which is similar to the values obtained by Tarantola & Wujastyk (2009) in commercial, rice-based dairy beverages (10 and 35%).…”

Section: Resultssupporting

confidence: 85%

“…The total solids varied between 20.7 and 22.7%, and the values were higher than those found by Cunha et al (2008) in fermented dairy beverages (18.08 and 19.44%). The protein content varied between 1.98 and 2.06% similar to those found by Tarantola & Wujastyk (2009) in rice-based commercial beverages.…”

Section: Resultssupporting

confidence: 73%

“…The Ca contents were lower than the values found by Tarantola & Wujastyk (2009) in rice-based commercial beverages, between 20 and 350 mg (100 g) -1 . Because of the low Ca content, the present study showed that the produced beverages cannot be consumed as a Ca source or a substitute for milk and that Ca should be obtained from other food sources or the beverages should be augmented with Ca.…”

Section: Resultscontrasting

confidence: 66%

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Physicochemical and microbiological stability of fermented dairy beverages added with red rice extract

2020

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Fermented dairy beverages added with red rice extract and whey were the developed, physicochemical and microbiological properties were evaluated. A central composite rotatable design was applied, using nine treatments with three replicates. The pH indicated that the beverages could be consumed without the addition of preservative for up to 28 days of storage. The beverages are characterized as partially skimmed, with high protein content, zinc, manganese and copper levels, similar potassium and iron levels and low sodium, magnesium and calcium levels, if compared to the recommended daily index. The absence of pathogens and numbers of viable lactic acid bacteria above the established minimum level were observed. The physicochemical parameters were evaluated by ANDVA and PCA, grouping the beverages into four groups according to their physicochemical properties and three groups according to mineral levels. Ot is suggested that the most adequate treatments contain between 20 and 34% of red rice extract and from 26 to 54% of whey because of their lower copper contents.

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“…The carbohydrate contents were between 16 and 19%, which is similar to the values obtained by Tarantola & Wujastyk (2009) in commercial, rice-based dairy beverages (10 and 35%).…”

Section: Resultssupporting

confidence: 85%

Section: Resultssupporting

confidence: 73%

Section: Resultscontrasting

confidence: 66%

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Physicochemical and microbiological stability of fermented dairy beverages added with red rice extract

2020

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“…These articles round out the nutrition discussion that is limited by this brief review. 7,8 Plant-based foods are slowly gaining acceptance into the kidney diet with the new understanding of phosphorus absorption. This dovetails the current interest in the plantbased diet as a healthful approach to eating.…”

mentioning

confidence: 99%